Sprinkle the remaining spice mixture evenly on both sides of each fish and dust with flour. Fry the fish lightly on both sides to seal, then remove from pan and add to the liquid in the stewing pot.

If needed, add more water so that fish are completely covered. Add the last teaspoon of garlic.
Simmer gently for 15-20 minutes until fish is done. Before serving, lift each black lime from the gravy, squeezing well with the tongs to return maximum flavour to the stew. Serve with rice garnished with fried onions – serves 4.

About Ian "Herbie" Hemphill

Ian Hemphill can’t remember when herbs and spices were not a part of his life.

The younger son of John and Rosemary Hemphill, who pioneered Australia’s love of herbs and spices in the 1950’s, Ian earned his pocket money picking herbs and remembers many a season when the family home was strewn with bunches of drying culinary produce.

Ian worked with his parents for many years, before managing a spice company in Singapore and was a senior manager for a multinational food company in Australia.

In 1997 Ian and his wife Liz opened a specialty spice shop in the Sydney suburb of Rozelle, which bears the nickname Ian has had since school days…Herbie’s. Author of “Spice Notes & Recipes”, “Spice Travels”, “Herbaceous”, “Spicery”, and “Just Add Spice” with Lyndey Milan, Ian is a prolific communicator about herbs and spices.

The Herbie’s range can be purchased from their store in Rozelle, selected retailers nationally, or online from www.herbies.com.au.